I had been brewing ginger beer with bread yeast in the states (from a recipe by Alton Brown) and I always got mixed results. The taste was good for what it was, but I would sometimes get headaches. Now that I am a grown ass man with actual professional experience in kitchens I should probably start taking it a little more seriously.
Who brews ginger beer and what do you use? I could use champagne yeast, but that gets pricey quickly. Has anyone tried brewing with nuruk 누룩 instead?